Quality Evaluation and Shelf-Life Prediction of a Mixed Mango and Passion Fruit Smoothie Under Dimethyl Dicarbonate Treatment and Packaging Interventions
Issued Date
2026-03-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-105032775051
Journal Title
Foods
Volume
15
Issue
5
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.15 No.5 (2026)
Suggested Citation
Jafari S., Rungroj N., Fikry M., Umar M., Shiekh K.A., Kijpatanasilp I., Chheng S., Mishra D.K., Assatarakul K. Quality Evaluation and Shelf-Life Prediction of a Mixed Mango and Passion Fruit Smoothie Under Dimethyl Dicarbonate Treatment and Packaging Interventions. Foods Vol.15 No.5 (2026). doi:10.3390/foods15050913 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/115797
Title
Quality Evaluation and Shelf-Life Prediction of a Mixed Mango and Passion Fruit Smoothie Under Dimethyl Dicarbonate Treatment and Packaging Interventions
Corresponding Author(s)
Other Contributor(s)
Abstract
This study investigated shelf-life prediction of a cold-stored mixed mango–passion fruit smoothie (60:40) using kinetic modeling to compare the effects of dimethyl dicarbonate (DMDC, 250 ppm), pasteurization (90 °C for 100 s), and packaging type (glass vs. polyethylene terephthalate (PET)) during six weeks at 4 °C. Physicochemical parameters, functional properties (total phenolic content, total flavonoid content, and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power assay (FRAP), and microbial stability were monitored weekly. Zero- and first-order kinetic models were applied to describe quality changes, with the first-order model showing superior fit (average R<sup>2</sup> = 0.936). pH remained relatively stable (p > 0.05), while total soluble solids (TSS) gradually declined in all treatments from approximately 16–17 °Brix to 13–14 °Brix by week 6. PET packaging resulted in a significantly higher total color difference (ΔE) than glass by the end of storage (p ≤ 0.05), particularly in DMDC-treated samples. Pasteurization reduced initial polyphenol oxidase (PPO) activity by 44–56% compared with untreated and DMDC-treated samples (p ≤ 0.05), whereas PET generally exhibited higher residual PPO activity than glass. DMDC treatment better preserved antioxidant capacity, phenolics, and flavonoids, with significantly higher DPPH and FRAP values than controls at week 6 (p ≤ 0.05). Microbiologically, DMDC effectively suppressed total viable counts (<5 log CFU/mL) and yeast and mold (<3 log CFU/mL), outperforming pasteurization. Shelf-life was estimated at 27–29 days for pasteurization and 41–42 days for DMDC (250 ppm), particularly when combined with glass packaging. Overall, the DMDC–glass combination demonstrated strong potential as a non-thermal preservation approach for fruit beverages.